Savory Broccoli Carrot Kugel

This savory kugel has a no-boil noodle base and layers of broccoli and carrots (or carrots mixed with parsnips) above, topped with crunchy panko, butter and cheese.

Course
Side Dish

Cuisine
Jewish

Prep Time15minutes

Cook Time45minutes

Total Time1hour

Servings4servings

AuthorLaura

Ingredients

Kugel layers

2tablespoons butter or oil, divided

3ouncesegg noodles

8ouncesbroccoli (or just florets without stems) cut into small pieces

1-2 teaspoonsDijon mustard

3ounceschopped onion

8ouncescarrots or carrots and parsnips, grated

1-2teaspoonsdried thyme

kosher or sea salt

freshly ground pepper

2eggs

1 1/2cupsvegetable broth

Topping

1cuppanko

2tablespoonsbutter

2tablespoonsgrated Romano or Parmesan cheese

Instructions

Kugel layers

Preheat the oven to 350 degrees. Oil the casserole or pan with 1 tablespoon oil. Lay the noodles down in a single layer.

Steam or microwave the broccoli just until it is slightly cooked but not soft. Drain it and mix with the Dijon mustard, then layer it on top of the noodles.

Heat the remaining tablespoon of oil and lightly sauté the chopped onion for about 3 minutes, just until it is translucent. Add it to the grated carrots or carrots and parsnip, along with the thyme, salt, and pepper. Layer the mixture on top of the broccoli.

Mix the eggs and the broth together and pour over the layers. Poke a few holes to assure that the liquid reaches the bottom. Let the casserole sit on the counter for about 10 minutes while you prepare the topping.

Topping

Mix the panko, butter, and grated cheese together. After the casserole has been standing for 10 minutes, put it over the top in an even layer.

Bake at 350 degrees for 45 minutes or until the top is golden brown.

Recipe Notes

I microwaved the broccoli (covered) for about 2 1/2 minutes on high with about 3 tablespoons of water, then let it sit for another 2 minutes.

The amount of salt and pepper you use will depend on the level of seasoning in your vegetable broth. Taste the broth before you salt and pepper the carrot or carrot/parsnip layer.